Sweet and crunchy vegetables are tossed with the enhancing ingredients - cilantro, lemon, garlic, and onion - which give ceviche its pleasing gusto.
2 ears fresh corn, shucked
3 oz. new potatoes, parboiled and finely diced
1 bunch scallions, sliced
3 fresh asparagus spears, trimmed and finely diced
1⁄4 cup green beans, each sliced into 8 pieces
1 bell pepper, seeded and finely diced
2 Roma tomatoes, peeled, seeded, and finely diced
2 shallots, finely diced
3 tbsp. fruity olive oil
1 tsp. roasted garlic
2 tbsp. fresh lemon juice
1⁄2 tbsp. salt
1⁄4 tsp. black pepper
1 tbsp. chopped cilantro
2 corn husks, for garnish
Cooked corn on the cob, cut into 10 slices, for garnish
Cilantro sprigs, for garnish
1. Cook corn and remove kernels into large bowl. Add potatoes, scallions, asparagus, green beans, bell pepper, and tomatoes; toss to combine.
2. Sauté shallots in 1 tbsp. oil 1 min; add to corn mixture. Stir in roasted garlic, remaining oil, lemon juice, salt, black pepper, and cilantro; chill 1 hr.
3. Arrange corn husks on plates; mold corn mixture on top. Garnish with corn cob slices and cilantro sprigs.